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5 on 5: Brewers Recommend Their Favorite LagersBy John HollFrom light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.
Podcast Episode 99: Alarmist Brewing’s Gary Gulley: Brewing for Gold With Hazy and Juicy IPAsBy Jamie BognerThe founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.
Farmhouse Season: Decoding This Yeast-Driven StyleBy Randy MosherIt’s clear that much about the origins of saison is confusing. That doesn’t mean there aren’t style marks to strive for. Randy Mosher breaks down this beer (often called farmhouse) point by point to give us a better understanding.
Podcast Episode 98: Revolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blending Barrel-Aged BeersBy Jamie BognerThe Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.
Beer Event Bucket ListBy Jamie BognerSix weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.
Founders Curmudgeon Ale RecipeThis old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.
Finding the Right Yeast to Create Hazy IPAsBy Nick SouliasWhen you’re turning out New England–style IPAs and pale ales, you need a workhorse of a yeast. The head brewer of Tin Roof Brewing Co. has found one, and the medals his beers rack up (including Great American Beer Festival gold) show that it’s working.
Podcast Episode 97: Iron Hill Brewery & Restaurant's Mark Edelson: Getting out of Your Comfort Zone to Be Truly SuccessfulBy John HollThis week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.
Video Tip: A Primer on Alpha Acids in HopsGet a quick rundown on alpha acids and beta acids when it comes to hops. In this video tip Dirk Hillegass walks you through the basics and how it can help you make a superior beer.
English Old Ale: The Original Barrel-Aged BeersBy Jeff AlworthOld ales have a flavor profile that many younger drinkers, currently rapt with barrel-aged stouts, might love, says Jeff Alworth, thanks to complexity, acidity, and gentle sweetness that make them very contemporary.
Video Tip: Pitching Rates for LagerIn this video tip Ashleigh Carter, the brewmaster at Bierstadt Lagerhaus in Denver, talks about the importance of pitch rates in lagers.
Brewer's Perspective: Making a Consistent PilsnerBy Lars LarsonConsistency is key in making Pilsners, and that comes with continuously making adjustments to make sure you haven’t verged off the pre-determined path. Lars Larson, brewmaster at Trumer Brauerei shares his thoughts about being solely focused on Pilsner.